Stone Raft

Adapted from Sherry by Talia Baiocchi

photo: Daniel Krieger

“The Stone Raft is a weird one,” says Phil Ward of the New York agave den Mayahuel. “I figured that people weren’t going to like it or order it, but I thought it was so god-damn good I put it on the menu anyway.”

A combination of amontillado, mezcal, jalapeño tequila, celery bitters, and a barspoon of agave nectar, the Stone Raft is a distant cousin of the Oaxaca Old-Fashioned, one of the first drinks Ward ever made with mezcal—his “spirit” spirit. The Stone Raft was born out of a long line of riffs on the drink.

The adamantly savory combination of herbal-smoky-nutty is unusual, but despite Ward’s prediction that the drink would be met with sneers, it went on to become the obsession of many fans of Mayahuel and has been a mainstay on the menu since the bar opened.

Reprinted with permission from Sherry by Talia Baiocchi, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.

Ingredients

Serving: 1

  • 1 1/2 ounces amontillado
  • 1/2 ounce jalapeño tequila (See Editor's Note)
  • 1/2 ounce Del Maguey Vida mezcal
  • 1 barspoon agave nectar
  • 2 dashes Bitter Truth celery bitters

Directions
  1. Add all the ingredients to a mixing glass, add ice and stir.
  2. Strain into a coupe glass.
Editor's Note

Jalapeño Tequila:

2 fresh jalapeños
1 1/2 cups silver tequila

Cut the jalapeños lengthwise and extract the seeds and membranes; add them to a glass bowl. Discard the rest of the pepper. Add the tequila to the seeds and membranes and infuse for 10 to 20 minutes, depending on the heat of the peppers. Finally strain and bottle. Keep at room temperate for up to 1 month.

Tagged: agave nectar, amontillado, mezcal, spicy, tequila

Ryan Cheti Chetiyawardana Mr Lyan
Latest Article

The Chetiyawardana Experience

Known in cocktail circles as an iconoclast and amiable agitator, Ryan Chetiyawardana’s philosophy is, counterintuitively, rooted in restraint and practicality.

More →